Buffalo Chicken Enchiladas

Sooo, here’s the thing about our not-so major DIY project:

I have zero patience.

As in, I am annoyed that it’s not just done. As in, I found myself wanting to just stay home from work in order to get stuff done at home. Pesky jobs. You know, other than funding the project.

The good news is that there is a light at the end of the tunnel. Which is good considering we’re throwing a party in 2 weeks and well, the half bath is kind of crucial for that type of event.

I am loving watching everything come together and to see the fixtures and miscellaneous items we’ve ordered arrive. I always panic when I pick out things that aren’t “meant” to go together – like at my wedding, thought I had a theme in my head but was so freaked out it would just look like a bunch of random crap. It did not. So I think I need to have a little faith in myself. And my husband. And vice versa. *Wink wink.*

Luckily we have lights on for now and barring a few more hours of allowing paint to try, we should have lights from here on out – which is fantastic for my sanity! It means I don’t have to come home and chop and prep like a mad woman with the daylight hours waning.

So obviously, that means we need to celebrate. And you know how we celebrate on this blog, right? Buffalo chicken.

I figured if my buffalo chicken tacos turned out to be a hit, these had to be. Y’all. They are delicious – I highly suggest them for a delicious dinner the next time you just want to park on your couch and watch a big game. Super easy and they do not take long to throw together. I know you might think I’m ashamed of my love for all the buffalo things – but I’m not. Not even a little.

Close Up

Give these a try and let me know what you think!

Buffalo Chicken Enchiladas (5 WW pts. per enchilada)


5 whole wheat and/or high fiber tortillas

1 cup shredded chicken breast

1/4 cup shredded fat-free cheddar cheese

1/4 cup shredded reduced-fat mozzarella cheese

2 green onions, chopped

1 medium stalk celery, chopped

1 10 oz. can red enchilada sauce

1/3 cup + 2 Tbsp. Frank’s Red Hot Sauce

1/3 cup reduced-fat blue cheese crumbles

Preheat oven to 350.

In a small bowl, mix together enchilada sauce with 1/3 cup hot sauce. Adjust as your heat tolerance dictates.

Mix cheeses together in a small bowl.

In a medium bowl, mix shredded chicken with 1/4 cup shredded cheese, green onions, celery, 2 Tbsp. hot sauce and about 1 Tbsp. of the enchilada sauce mixture.


Add a thin layer of enchilada sauce in the bottom of a lightly greased casserole dish.

Add 2-3 Tbsp. chicken mixture in the center of each tortilla. Roll lengthwise and fold ends under and place seam-side down in the casserole dish. When all of the tortillas are filled, pour remaining enchilada sauce over top. Add remaining shredded cheese.

Bake for 20 minutes. Remove and sprinkle with blue cheese and cook another 5-7 minutes until sauce is bubbly and cheese is melted…yeah baby.


Add to your plate…

Ariel Shot

And of course, devour.

Buffalo Chicken Enchiladas

Have a great weekend y’all!


Hoisin Plum Chicken

So it has been interesting in my house for the past week.

Well, more like in the half bath and kitchen. You see, the husband and I decided to re-do our half bathroom downstairs right by the kitchen. So for the past few weeks, our kitchen table and counter tops have been covered with cabinets to be painted, hardware to be replaced and lots of other goodies like paint trays, brushes, and tape.

Last week, in order to finish priming, we took out the light fixture in the bathroom. Which just so happens to be on the same circuit as our kitchen light (not appliances, thank goodness). Know what that means? This food blogger has been trying to squeeze in all prep work upon arriving home now that it’s starting to get a little darker out earlier.

Cooking in the dark. Probably not as much fun as dancing in the dark. (All 80’s fans – particularly my Biffer – you are welcome for that awesome reference.) The name of my blog now feels like a web of lies…

Anyways, I have managed to whip up a few things with enough lighting to give the people what they want – delicious recipes!

Twice this week, I’ve had people comment on some of my recipes having lots of ingredients – which I know can be overwhelming. Guess what – this one is super easy and has minimal prep work and just 10 ingredients (including salt and pepper!). It’s a surprising combo of flavors – a little sweet BBQ flavor with some tart from the fruit, and the green onion brings it all home for me. Try this one out and let me know what you think!

Hoisin Plum Chicken (2 servings / 5 WW pts. per serving)


2 thin cut boneless, skinless chicken breasts, raw (4-5 oz. each)

1/2 Tbsp. olive oil

Salt and pepper to taste

2 medium scallions, chopped

1 small plum, diced

1/4 tsp. minced garlic

2 1/2 Tbsp. Hoisin sauce (found in the Asian section of your grocery store)

1/4 cup fat-free chicken broth

1/2 lime, juiced

Begin by heating oil in a small skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper on both sides. Add to skillet and cook 4-5 minutes on each side. Set aside and keep warm.

Saute and Sauce

Reduce heat to medium and add garlic, onion, plums and broth to skillet and cook 3-4 minutes. Stir in hoisin sauce and stir. Cook 1-2 minutes until slightly thickened and stir in lime juice. Add salt and pepper to taste and pour sauce over chicken breasts.

Spoon Sauce

Serve and devour. Told you it was easy!

Hoisin Plum Chicken

Have a great weekend y’all – I’ll be working in our bathroom and hopefully getting the lights back on soon!

Baked Tacos

Let’s be honest – there are few things worse than the first day back at the office after a wonderfully relaxing vacation. I mean, other than the first entire week back. Obvi.

Apologies for my lack of updates – after a fun-filled wedding weekend in Chicago, I was in full on survival-mode with vacation on the brain! The husband and I spent 8 days in South Carolina with my parents, enjoying all that Lake Keowee had to offer! We ate good food, drank good wine, watched movies (it rained a few days), played some tennis, hiked to a beautiful waterfall, soaked up sunshine when we could, read some books, and just had an overall amazing time.

SC WaterfallsLake Keowee South Carolina

Thanks to my parents for putting up with us for a week!

Anyways – aside from that first day catching up on e-mails and curling up in fetal position under your desk when you look at your completed to-do list, the other quite miserable thing  is the kitchen.

Like, why didn’t somebody stock my fridge for my return? Seriously, going to the grocery store can be exhausting when you’ve just spend 8 1/2 hours in a car singing along to the 80’s and 90’s XM stations at the top of your lungs much to the delight dismay of your husband.

Luckily, I had a few items to throw together one of our of new-found favorite meals which was perfect for our “Meatless Monday”. The husband always loves taco night, but this way is so easy because everything is ready at once and the filling doesn’t fall out everywhere!  Honestly, this one is a bit surprising for 2 reasons:

1 – My hubby loves it even when I use the “fake meat”

2 – I love it even though it has re-fried beans, which I usually make the hubby scoop out of the can because they gross me out so much.

So, if anything in this recipe doesn’t sound quite up your ally, just give it a try – I bet you’ll be pleasantly surprised!

Baked Tacos (Serves 2 / 10 pts. per serving)


6 Whole Grain Taco Shells (I use Ortega)

1 1/3 cup MorningStar Farms Meal Starters Veggie Crumbles (or ground turkey/chicken/beef of your choice, will affect WW point values)

1/4 cup chopped yellow onion

2 oz. canned tomato sauce

4 oz. fat-free re-fried beans

4 tsp. Taco seasoning (we use the “Hot and Spicy” mix – yum!)

2 oz. chopped green chiles, canned

1/2 cup reduced-fat shredded cheddar cheese

Toppings of your choice (salsa, lettuce, avocado, olives, sour cream, etc. – adjust point values accordingly!)

Preheat oven to 350. Add taco shells to a lightly greased baking pan so that shells are upright.

Heat a skillet to medium heat and add non-stick spray. Add veggie crumbles and cook 2-3 minutes, then add onions. Cook another 2-3 minutes before adding tomato sauce, chiles, re-fried beans and taco seasoning. Cook another 5 minutes over medium-low heat, stirring to combine and heat through.

Step by Step Tacos

Bake taco shells 2-3 minutes. Remove from oven and distribute the meat(less) mixture evenly in the shells, pressing down to the edges. Distribute the cheese evenly on top of the mixture. Return pan to oven and bake 10-12 minutes until cheese has melted and shells are baked.


Add toppings of your choice and devour. I usually go with salsa, lettuce, black olives and avocado – but I’m sure anything will be delicious…

Baked Tacos

Hope y’all have a great weekend!

Cola Glazed Grilled Chicken

It’s finally here.

It’s golf tournament weekend.

This weekend my fine city hosts the FedEx St. Jude Classic played at TPC Southwind, and I could not be more excited. Back in the day (pre-employment), I got to sit outside and enjoy 5 solid days of golf. Now, I’m a little more limited to the weekend, but man do I love every single second.

Now, some of you silly people think that Summer begins on June 21st. But in Memphis, it’s like reverse groundhog day – Summer starts 2 weeks early. Seriously, I can walk outside and stand there for 5 minutes and break into a sweat. I know, I’m amazed I’m married too.

So for me, this weekend brings seersucker and linen, a Pronto Pup date (or two) with my Biffer, the infamous “Hush Y’all” signs, cold beer, exciting golf…and, of course, the urge to break out the grill.

I know some people are intimidated by the grill, but I assure you, it’s so easy once you learn! Grilling is a great way to add a little extra flavor to anything, including this delicious recipe I came across via one of my favorite magazines, Cooking Light.

This weekend I urge you to get outdoors, fire up your grill, and throw together a delicious meal featuring this simple, smoky and sweet recipe!

Cola Glazed Grilled Chicken (Serves 2 / 5 WW pts. per serving)

Adapted from original recipe here.


3/4 tsp. canola oil

8 oz. chicken breasts (2 – 4oz. pieces)

1 Tbsp. minced onion

1/4 cup Coca-Cola

1 1/2 Tbsp. ketchup

1 tsp. cider vinegar

2 tsp. Worcestershire sauce

1/2 tsp. Chili powder

1 tsp. smoked Paprika

1/8 tsp. salt

1/8 tsp. ground cumin

Preheat grill to medium-high heat and spray with non-stick spray.

Heat a small saucepan to medium-high. Saute onion in oil for 2 minutes, then add garlic and cook an additional minute. Pour in Coke, ketchup, vinegar, Worcestershire and chili powder. Stir and bring to a boil, then reduce to medium heat and simmer 10-12 minutes. Stir occasionally until sauce thickens. Set aside 2 Tbsp. and use the rest on the grill.


For the chicken, mix together sugar, salt, paprika and cumin and sprinkle over both sides. I sprinkled a little more paprika and cumin over the chicken to make sure it was thoroughly seasoned.

Add chicken to grill and baste with sauce. Turn after 3-4 minutes and base again. Repeat until sauce is gone and chicken is cooked through. (I use the thin chicken breasts – so they cook in under 10 minutes).


Plate the chicken and brush with remaining sauce. I grilled some corn on the cob with the chicken and made my delicious Parmesan and green bean casserole, and it all came together perfectly.

Cola Glazed Grilled Chicken

Hope y’all have a great weekend…I know I will!

Buffalo Chicken Cheese Fries

Why is it that I can’t get enough of buffalo-chicken-flavored things?

Oh, right – because they’re awesome…

Buffalo Chicken Cheese Fries

I ordered something “buffalo-style” last week at lunch and my co-worker laughed and said “You seriously have an obsession with buffalo flavor don’t you?” Um, yes…have you read my blog?

Well, just when you thought I couldn’t possibly come up with another thing to layer with blue cheese, celery and hot sauce – I went and did it again.

With my Memphis Grizzlies in round 3 of the NBA Playoffs, it’s tough to want to make like, roasted fish with vegetables for dinner when a game is on – I need (faux) bar food!

So I’ve sliced up potatoes before to make my own cheese fries, but my Tuesday evening did not warrant that kind of effort after my workout. Then I remembered seeing a recipe on a blog I follow (“My Life as a Mrs.” check her out!) for buffalo cheese fries using frozen french fries, so I gave it a shot.

Excellent choice.

Y’all, these are so delicious – and I portioned it out to make sure it was enough food without being totally horrible for you! I’m sure they’d be a welcome addition to any party you are attending this holiday weekend!

Buffalo Chicken Cheese Fries (Serves 2 for a meal / 13 WW pts. per serving)

Slightly modified from original recipe found here.


10 oz. Alexia Waffle Cut Fries

1 cup shredded chicken breast (boneless and skinless)

1/3 cup Frank’s Red Hot sauce (+ about 2 Tbsp. for drizzling)

1/4 cup celery, chopped

1/3 cup reduced-fat blue cheese

1/3 cup reduced fat shredded cheddar

1 Tbsp. chopped green onion

2 Tbsp. fat-free Ranch (for dipping)

Heat your oven to 400. Layer fries on a baking sheet and bake according to directions.

Chop your veggies and mix your chicken with the hot sauce.

When fries are done baking, move them close together and top with chicken and celery. (I separated mine into 2 portions because the hubby was studying and wanted to eat later, so this portion is allll for me.) Then top with blue cheese crumbles and shredded cheddar.

Step by Step

Bake another 5 minutes, or until cheese has melted.

Sprinkle with additional hot sauce and add green onions and serve with ranch on the side for dipping.


I barely needed any ranch, as these were so full of flavor!

Bite - Buffalo Chicken Cheese Fries

Try it out if you’re a buffalo chicken freak  fan like me, or if you just want to try a new (and healthy!) twist on a classic.

Have a wonderful Memorial Day weekend everybody!


Spicy Chicken with Peanut Noodles

I was shocked today to look at my calendar and find it was Friday.

I mean, that’s a rarity. Normally I’m on full-out countdown mode for the weekends. I guess being stuck at home with “the plague” for the past day and a half did me in.

For those of you who don’t know me – I have 2 irrational completely normal fears in life: needles and balloons. So a trip to the doctor’s office is always an anxiety-inducing experience, as I never know if they are going to have to jab me with something.

So after an hour in the waiting room on Wednesday, I was a little surprised to see that I had a child for a nurse. Seriously, I question if she is legally able to vote. After waiting for an hour to see if I was going to get jabbed, I find out – yes. As she’s wringing my hand to try to make it work – I feel a little dizzy. I am often embarrassed by my body’s reaction to needles, so I bashfully say “I’m feeling a little faint – I just have a thing with needles.”

“Oh no! Cause I’m gonna have to do it again” she said.

Needless to say, between being sick and being tortured by Nurse McTeen, I was exhausted. I feel like I’ve been a waste of life this week – so I’m so thankful that I’m feeling a little better and have some of my energy back!

So first order of business – share a yummy recipe with y’all! I mentioned previously that I’ve been on a “new” food kick, trying to venture out a little, and my husband reminded me of a recipe I haven’t made in a while that has a Thai-twist to it. Sorry to my readers with peanut allergies – this one is probably not up your alley! The ingredient list looks intimidating, but I assure you, it’s really simple to throw together and incredibly delicious.

Spicy Chicken with Peanut Noodles (Serves 2  / 11 WW points per serving)


For the chicken:

2 (4 oz.) boneless, skinless chicken breasts

1 Tbsp. soy sauce

1/2 Tbsp. light brown sugar

1/2 Tbsp. walnut oil

1/4 tsp. kosher salt

For the noodles:

2 oz. rice noodles

1/4 cup chicken broth

2 Tbsp. reduced-fat peanut butter

1 Tbsp. light brown sugar

1 Tbsp. rice vinegar

1 Tbsp. fresh lime juice

1/2 Tbsp. soy sauce

1/2 Tbsp. pickled ginger, minced

2 Tbsp. dried cilantro

1/2 Tbsp. Sriracha (this is a medium level of heat – gauge accordingly)

1 Tbsp. roasted, salted peanuts, chopped

In a shallow dish, whisk together soy sauce, sugar, walnut oil and kosher salt. Add chicken breasts and marinate at least 2 hours.

Remove chicken and cook through. I typically grill mine, but I just sautéed this time around and it was fine – about 4-5 minutes on each side over medium heat.

Cook Chicken

Bring a medium pot of water to a boil and add rice noodles. Cook according to directions. While the noodles are cooking, heat chicken broth to medium heat in a small saucepan. Whisk in peanut butter, brown sugar, vinegar, lime juice, ginger, cilantro and Sriracha until smooth.

Peanut Noodles

Drain rice noodles and add peanut sauce. Stir to coat and add to plates. Top with cooked chicken breast and add chopped peanuts.

Plated chicken

Then devour.


Hope you all have a great weekend!




Chicken with Chorizo Confetti

So we’re going to discuss why today is awesome.

It’s awesome because today, my husband bridges the age gap. You see, there’s a glorious ridiculous 2-month period each year in which I am, number-wise, two years senior to my hubby. While he’s not entering his 30’s like the author of this blog did earlier this year, at least he’s in his final year of being a 20-something.

So this is a special blog dedicated to my hubby. Happy Birthday babe, I hope you have a wonderful day and I can’t wait to spend the rest of our birthdays together!


The husband and I started dating about 4 1/2 years ago (wow!) and the beginning of our relationship involved quite a few phone conversations. We’d always try to come up with a few random questions to ask each other, from the deep and meaningful to the fun and trivial. One of the questions I remember was “If you had to eat anything every day for the rest of our life, what would it be?” His answer was “Pizza or Mexican food.”

People, I’ve mentioned before that there are certain foods I must have a craving for otherwise I’m almost repelled by it. Mexican food is one of those foods. So poor husband is often deprived of one of his favorites (notice I said one, as I do share his love for pizza).

He managed to pull me out to various Mexican restaurants in that first year, which is when he introduced me to one of his favorites. Chorizo. It’s a Mexican sausage that is basically pork seasoned with Paprika and salt. It’s delicious. It’s also incredibly cheap to buy at your local grocery store. We actually bought some at a not-so-local grocery store while on vacation in Puerto Vallarta, Mexico – so on the 4th of July in 2010, I made us goat cheese and chorizo omelets as we blasted patriotic music. One of my favorite memories.

Well, a few weeks ago I stumbled upon a recipe in my Cooking Light magazine that had chorizo in it, so obviously I had to make it for the hubby. It did not disappoint. So, in honor of the birthday boy, I get to share a favorite food of his! This recipe is seriously easy – under 30 minutes including prep time!

Chicken with Chorizo Confetti (Serves 2 / 7 WW pts. per serving) Slightly modified from original recipe, found here.


2 (4oz.) pieces raw, boneless, skinless chicken breast

1/2 tsp. smoked paprika

1/4 tsp. garlic salt

2 oz. ground pork chorizo

2 Tbsp. onion, chopped

1 Tbsp. carrot, chopped

2 Tbsp. red bell pepper, chopped

2 Tbsp. yellow bell pepper, chopped

1 Tbsp. green bell pepper, chopped

2 Tbsp. chicken broth

1 tsp. cilantro

Season both sides of chicken with smoked paprika and garlic salt. Allow to rest with seasoning at least 30 minutes.

While chicken is soaking up the goodness, chop your veggies and set aside until ready to use. Keep onion and carrot together and the bell peppers together.

Heat a medium skillet to medium heat and add non-stick spray. Add chicken and cook 4-5 minutes on each side until cooked through.


When the chicken is cooking, heat a small skillet to medium heat. Add chorizo and cook 3-4 minutes, breaking up with a spatula as it cooks. Chorizo has a lot of grease, so you don’t need to worry about oil. Once the chorizo has cooked for a few minutes, add the onion and carrots. Cook for 1-2 minutes. Then add bell peppers, cooking another 1-2 minutes. Add salt and pepper. Reduce heat to medium-low and add chicken broth, stirring to incorporate. Basically keep this warm until the chicken is done.


Once the chicken is cooked through, add to a plate and top with the chorizo confetti.


So now we can enjoy chorizo in a healthy way, mixed with vegetables and chicken!


Hope you all enjoy and have a wonderful weekend – I know we have some celebrating to do in our household!